PB&J Ravioli
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1046
- Total Fat
- 16
- Saturated Fat
- 4
- Carbohydrates
- 210
- Dietary Fiber
- 16
- Sugar
- 124
- Protein
- 24
- Cholesterol
- 1
- Sodium
- 891
- Total: 1 hr 30 min (includes cooling time)
- Active: 25 min
Ingredients
Raspberry Jam:
2 heaping cups raspberries
1 cup sugar
Ravioli:
12 slices white bread (see Cook's Note)
6 teaspoons creamy peanut butter
1 1/2 teaspoons shaved white chocolate
10 green sprinkles, for garnish
Directions
Special equipment:
a 2-inch scalloped biscuit cutter- For the raspberry jam: Bring the raspberries and sugar to a boil in a pot over medium-high heat, stirring continuously and breaking up the berries with a spoon. Boil for 2 to 3 minutes, then reduce the heat to a simmer and simmer, stirring, until the liquid thickens and coats the back of the spoon, about 5 minutes. Remove from the heat and cool completely. The jam keeps, covered in a jar in the refrigerator, for up to 1 month.
- For the ravioli: Using a 2-inch scalloped biscuit cutter, cut out the center of each slice of bread to create 12 ravioli. Place 1 teaspoon peanut butter in the center of each of 6 ravioli, then top with the remaining 6 ravioli. Carefully press together to smash, then use a fork to seal the edges.
- Arrange 3 ravioli on a dish. Top with 2 tablespoons of jam and garnish with half of the white chocolate and 5 sprinkles. Repeat with the remaining ravioli, 2 tablespoons jam, white chocolate and sprinkles.
Cook’s Note
Use potato bread for even more realistic-looking ravioli.